Roasted Potatoes (Sukhi Bhaji)

By diner524 on July 09, 2012

100.00%;

3 Reviews

Photo by Chocolatl

Prep Time: 10 mins

Total Time: 1 hr 25 mins

Servings: 4-6

Photo by Chocolatl

About This Recipe

"Another recipe, untried by me, found on Greeting India that I am posting for ZWT. It calls for fenugreek seeds, which I haven't seen in my local grocery store, so if you can't find it, could double the mustard seeds, as it is a recommended substitute."

Ingredients

5
potatoes

1/4 cup
coriander, chopped

1
onion, finely minced

1/2 teaspoon
ginger, grated

1 teaspoon
garlic, grated

1/4 teaspoon
turmeric powder

1 teaspoon
cumin powder

1 teaspoon
chili powder

1 teaspoon
cumin seed

1 teaspoon
mustard seeds

1 teaspoon
fenugreek seeds

4 tablespoons
olive oil
( or canola)

Directions

1. Cut potatoes into medium dice.

2. Grease a sheet pan with 1 tbsp of oil, spread potatoes evenly on the pan, and roast in the oven until a fork pieces easily but potatoes remain firm. (alternative: potatoes may simply be boiled in their skins and then chopped)